Ingredients

• ·150g (5 oz) chicken breast or thigh, seasoned with salt and pepper
• ·2 large handfuls kale, stems removed, leaves roughly torn
• ·½ avocado, sliced
• ·¼ medium raw beet, peeled and coarsely shredded
• ·½ cucumber, sliced into half-moons
• ·Handful of cherry tomatoes, halved
• ·1 tbsp pumpkin seeds
• — Lemon Tahini Dressing —
• ·2 tbsp tahini
• ·Juice of 1 lemon
• ·1 small clove garlic, minced
• ·2–3 tbsp water (to thin)
• ·Salt and pepper to taste

Instructions

1. 1 Make the dressing: whisk tahini, lemon juice, garlic, and water together until smooth. Season with salt and pepper. Set aside.
2. 2 Place the kale in a large bowl. Drizzle with a little olive oil and a pinch of salt. Massage with your hands for 1–2 minutes until the leaves soften and turn dark green. This is the base of your bowl.
3. 3 Heat a grill pan or skillet over medium-high heat. Cook the seasoned chicken 4–5 minutes per side until cooked through and nicely charred. Rest 5 minutes, then slice.
4. 4 Arrange the massaged kale in a wide bowl. Working in separate sections around the bowl, add the sliced chicken, avocado, shredded beet, cucumber, and tomatoes.
5. 5 Drizzle generously with the tahini dressing. Scatter pumpkin seeds over the top and serve immediately.